Banana bread and I go way back. In fact, I have arrived at over 20 versions of the stuff since I first began baking it back in my pre-teen years. That’s a lot of banana bread recipes in my arsenal–not to mention, a lot of bananas that I’ve eaten over the years!
It’s just so easy to pull together last minute, it seems silly not to make it often and change up the “formula” to satisfy a particular craving–especially in my house where bananas are always in plentiful supply, and treats are always requested.
One of my favorites of all my banana bread creations is this simple and decadent Chocolate Swirl Banana Bread. I called for whole wheat flour mixed with cake flour in the original recipe, but this gluten-free version is every bit as elegant and delicious as its glutenous counterpart.
Chocolate Swirl Banana Bread – Vegan & Gluten-Free
Preheat your oven to 350 °F. Lightly grease and flour (using brown rice flour) a standard sized loaf pan.
In a large electric mixing bowl, whisk together the superfine brown rice flour, sorghum flour, cornstarch, tapioca flour, xanthan gum, sea salt, baking powder, baking soda and sugar.
Add in the prepared chia gel, vanilla extract, and bananas and mix on medium to high speed until smooth. Divide the batter in half and stir in the melted chocolate chips into 1/2 of the batter until very well mixed.
Drop spoonfuls of both colors of batter side by side and on top of one another until all has been transferred to the loaf pan, alternating colors as best you can. Take a butter-knife and slowly draw a swirl or two through the batter, but don’t over do it. You want to try and swirl through each section to gently merge the batters, but if you mix them too well your swirls won’t be visible. Bake in preheated oven for 60 minutes. Let cool at least 15 minutes before cutting.